Sabji (Indian vegetable stew). Step by step recipe with photo Sabji with Adyghe cheese

In order to achieve at least some internal balance after a long and cold winter, Lucky Ducky went to Rada Vegetarian Café to find out how sabji is prepared, a Vedic dish that embodies the harmony of color and taste.

Today we will cook a traditional dish Vedic cuisine - sabji. Essentially this vegetable stew, only in our version it also has fried cheese. Sabji is a complete dish, it does not require a side dish and any additions. This variant of the subji is interesting in that the products are presented in different form: baked potato, boiled cabbage, grilled peppers, stewed carrots - and in a ready-made dish they will play with different tastes, retaining their own, and will not turn into something homogeneous and incomprehensible. Depending on the season, vegetables can be replaced with your favorite and more affordable ones by adding zucchini, pumpkin, eggplant. It contains all the necessary carbohydrates, fats, proteins and plus spices.

When preparing Vedic cuisine, we add a lot of spices to food, because in addition to taste properties, they also have healing properties. In Ayurveda, there are six types of taste that should be present in food: sweet, bitter, sour, salty, pungent and astringent. If they are in the wrong ratio, then there will be an imbalance in the body, which will affect not only physical but also mental health. All these six tastes must be present in the food, and in the sabji each spice and each component carries one of them. Also, instead of onion and garlic, we use asafoetida, because these two products are considered in oriental cuisine medicines and harmful in large quantities.

Ingredients

1. Carrots - 800 g (20 rubles per kg)
2. Potatoes - 900 g (23 rubles per kg)
3. Cauliflower - 800 g (67 rubles)
4. Bulgarian pepper - 1 pc. (25 rubles)
5. Adyghe cheese - 300 g (75 rubles)
6. Cilantro - a bunch (45 rubles)
7. Coriander - 1 tbsp. spoon (20 rubles per pack)
8. Zira - 1 tbsp. spoon (21 rubles per pack)
9. Bay leaf, cloves
10. Cinnamon - 1 stick (45 rubles per pack)
11. Sabji masala - 1 tbsp. spoon (86 rubles per pack)
12. Asafoetida - 1 tbsp. spoon (145 rubles per pack)
13. Turmeric - 1st. spoon (13 rubles per pack)
Milk - 1 liter (43 rubles)
Vegetable oil - 1 liter (53 rubles)
Lemon - 1 pc. (12 rubles)
Salt, pepper - to taste

The total amount was 693 rubles.

Potatoes need to be baked in advance, as they take the longest to cook. We cut it into large slices and bake at a temperature of 180 degrees until golden brown.

Then we fry the cheese. In the cafe we have a deep fryer, which at home can be replaced with a pan of butter, you need to put a large sieve into it, into which cheese is thrown. After frying, we soak the cheese in whey so that it fills with juice and is not so dry after frying. To prepare the whey, heat a liter of milk and as soon as it starts to boil a little, add the juice of half a lemon. The milk will curdle and separate into curd and whey itself. It is in this mixture that we soak our cheese. When the vegetables for the sabji are ready, then the cheese must be thrown into a colander so that the excess moisture in the glass. There is another option - heat the kefir and the whey will separate itself. Or you can even buy ready-made.

First we make masala - a combination of spices. Ideally, now we have the most correct set of spices, but some of them can be omitted. Pour about six to eight tablespoons of oil into a frying pan, heat it up. Here you have to follow the order. Large spices always come first. Add coriander and cumin to the hot oil, after a while - cinnamon and bay leaf. After the spices darken a little, add carrots and only then sabji masala, turmeric and asafoetida. We fry. When the carrots are almost ready, add sour cream, mix and pour a lot of water, leave to languish in this sauce for another couple of minutes.

While the carrot comes, we start steaming cauliflower. This cooking option is preferable, because after cooking it often gives bitterness. In principle, it is not so criminal, cabbage can be boiled.

We cut bell pepper into cubes and fry in a dry frying pan. This will give it the flavor of grilled vegetables.

Vegetables are ready. It is important to lay the sabji in layers in a deep container: first pepper, then cabbage, then potatoes, carrots with sauce, which should soak the whole dish, cilantro and cheese on top. Ready meal should stand for a while, becoming a uniform temperature, after which we mix the sabji, lifting the products from the bottom up and serving to the table.

The editors of Lucky Ducky would like to thank the vegetarian cafe "Rada" for their help in organizing the shooting.

Cooking sabji - Lucky Ducky

Subji is a classic of Indian Vedic cuisine. This dish is reminiscent of vegetable stew, but no stew has as many spices as Indian women put in sabji. And it's not even the quantity, but the variety of seasonings used. However, there is nothing complicated about this, and Indian stew can be prepared at home, for example, under the impression of visiting an exhibition "Mysterious India" . In addition to vegetables and spices, sabji uses paneer– Indian homemade cheese, which can be replaced by Adyghe.

SUBJI RECIPE

NECESSARY:

5 potatoes
1/4 cabbage
1 carrot
3 art. l. green peas

100 g sour cream
50 g butter
100 g Paneer or Adyghe cheese
120 ml water
1/6 tsp ground black pepper
1/2 tsp turmeric
1/4 tsp ground coriander
1/4 tsp ground ginger
1 bay leaf
1/6 tsp asafoetida*

* Indian seasoning, tastes like garlic (can be prepared without it)

You can also add one pinch each of cumin and fennel.

You can also add pumpkin, cauliflower, asparagus, Brussels sprouts

HOW TO COOK:

Put diced carrots on the bottom of the pan, cabbage on top of it, and then potatoes on top of the cabbage. If using a pumpkin, put it on top.

Add water and bay leaf and simmer over low heat for 15-20 minutes. There is no need to stir the dish. Do not be afraid that it will burn: water, as well as the juice that vegetables will give, will be enough.

Remove from heat, add green peas, oil and spices, Adyghe cheese or paneer and sour cream, mix and leave for 5 minutes. Indian dish is ready!

Sabji - Indian vegetable dish, which in composition is more like a stew, but spices, cream, and paneer cheese are also added to the sabji. Stew with dairy products is much tastier and more satisfying, but does not burden the digestive tract at all, since spices help all ingredients to be easily absorbed.

Sabzhi is a classic of Vedic cooking, as well as or. Preparing Indian stew is very simple, the main thing is to find all the spices and use them correctly. Although there are no problems with finding spices now - it is not necessary to go to an Indian goods store, exactly the same spices can be found in any supermarket.

For a hot dish, you can take any seasonal vegetables; in India, sabji is most often prepared with eggplant, cauliflower, white cabbage, carrots, potatoes or sweet potatoes, tomatoes, green beans, green peas. An important ingredient is panir cheese, which we call Adyghe (the principle of preparation is the same). And, of course, cream - coconut or cow. From spices can be: mustard grains, cumin (aka cumin, zira), turmeric, asafoetida, coriander seeds, shamballa (fenugreek), ground red pepper and others.

Ingredients for 2 servings:

5-6 pcs. medium-sized potatoes (0.5 - 0.7 kg);
1/4 cauliflower;
1 zucchini;
10 pieces. champignons;
100 g of Adyghe cheese or paneer;
150 ml cream (very tasty with coconut cream);
1 - 1.5 cups of water;
vegetable oil or ghee.

Spices:

0.5 tsp zira (cumin, cumin);
1 tsp mustard seeds;
1.5 tsp turmeric;
0.5 tsp coriander seeds;
salt.

Vegetable sabji with mushrooms and cheese

We prepare all the ingredients. We disassemble the cauliflower into inflorescences. We chop mushrooms.

Peel the potatoes (young ones can not be peeled), cut into large cubes. Slightly smaller pieces - zucchini.

Cut the cheese into small cubes.

Lubricate the pan with oil, as it warms up, spread the cheese, which we sprinkle with turmeric (half a serving).

Fry the cheese until golden brown. Then add sliced mushrooms.

We make the fire stronger so that the mushrooms have time to brown, but do not let the juice out. Set the mixture of mushrooms and cheese aside.

Now it's vegetables. We wash the pan, grease it well with oil and let it warm up. Pour the cumin seeds, literally after 30 seconds add mustard and coriander. The grains will begin to crack and even jump out of the pan.

At this point, lay out the potatoes. And mix it up.

Fry until light brown, and then add the rest of the turmeric and 1 cup of water. With 1 glass of liquid, sabji will turn out thick, boiled. Therefore, if you want more juice, pour in 1.5 cups.

When the potatoes are ready (3-4 minutes before), spread the cauliflower and zucchini. Pour in cream.

When all the vegetables are stewed to full readiness - put the cheese and mushrooms. Salt. Mix all the ingredients and turn off after a minute.

The consistency of the sabji can be different: with broth - like a very thick soup or thick and boiled, as I did.

Of course, the photo does not convey the taste and richness of the recipe. This is not an ordinary stew, there is so much flavor, so many different notes due to spices that vegetables turn into incredibly tasty, creamy dish which everyone likes.

Bon appetit!

The sabji recipe is easy to prepare and belongs to vegetarian dishes. It has much in common with our vegetable stew, so not only fans of Indian cuisine, but also lovers of stewed vegetables will definitely like it. Traditionally, the dish is served with boiled rice.

One of the classic sabji recipes

Traditionally, this dish includes Indian paneer cheese, which resembles in taste and texture, which is why in our country it is often used to cook Indian stew. It is important to know what a real paneer looks like so as not to make a mistake in choosing, its photo can be found in our article,.

Subji Ingredients:

broccoli - 200g;
carrots - 1 pc.;
potatoes - 3 pcs.;
Brussels sprouts - 200 g;
tomato juice- 200 ml;
butter - 200 g;
paneer - 200 g;
water - 100 ml;
fresh ginger - 1/2 spoon;
ground fenugreek - 1 spoon;
asafoetida - 1/4 spoon;
ground coriander - 1/4 spoon;
turmeric - 1/4 spoon;
ground zira - 1/4 spoon;
curry - 2 pinches;
ground red pepper - 2 pinches;
ground black pepper - 2 pinches;
salt - to taste.

The indicated amount of products is calculated for 4 servings of sabji with paneer. Use a tablespoon to measure bulk ingredients.

The step by step process of cooking at home is as follows:

Preparation of vegetables: carrots and potatoes are peeled, washed and cut into cubes (about 2 cm each); Brussels sprouts are cut into halves, broccoli is disassembled into inflorescences; peeled ginger finely rubbed.
Paneer is cut into medium cubes (slightly larger than vegetables).
In a cauldron, frying pan or other refractory container with a thick bottom and walls, butter is heated (do not allow burning, so do not put on high heat). Zira seeds are thrown into it, when a characteristic crackling sound appears, ginger, pepper (first red, and after a few seconds, black), asafoetida, curry, shamballa and turmeric are laid out. The mixture is thoroughly mixed.
Then put the cheese and increase the heat.
When the paneer is fried and golden in color, potatoes and carrots are laid out.
After mixing, everything is fried together for no more than three minutes.
Cabbage of two types is thrown, everything is mixed and fried for no more than 4 minutes.
The heating of the plate is reduced to a minimum, tomato juice and water (hot) are poured in, salt is put in, mixed again.
Indian sabji is brought to readiness with the lid closed - it languishes over low heat for about a third of an hour or 5 minutes longer.

If the butter has had time to burn, that is, it has become brown or even black, it must be replaced. The container should also be washed and cooking should be started again. The use of burnt oil is not only harmful, but also not aesthetically pleasing. In addition, the stew can acquire an unpleasant aftertaste with bitterness.

Recipe with Adyghe cheese

This option differs from the previous one not only in the variety of cheese, but also in the set of products. It is also allowed to replace butter with vegetable oil.

Ingredients:

broccoli - 200g;
carrots - 200-250g:
potatoes - 500-600g;
Adyghe cheese - 200g;
water - 1 cup (or less);
cream 10% - 150 ml;
vegetable oil / butter;
black mustard (seeds) - 1/2 spoon;
turmeric - 1/2 spoon plus 2 pinches for frying cheese;
cumin - 1/4 spoon;
asafoetida - 1/2 spoon;
salt - to taste.

The amount of water can be reduced depending on the desired consistency. The oil tab is not indicated, since it depends on the width of the bottom of the container in which the dish will be cooked (pour enough to completely cover the bottom). detailed instructions how to cook sabji:

Peeled washed vegetables are cut: potatoes - into cubes, carrots - into cubes.
In a container with a thick bottom (frying pan, cauldron or other refractory utensils), oil is heated, after which cumin seeds are added.
When they acquire a lighter shade, mustard, turmeric and, last of all, asafoetida are poured in.
Everything is fried until the seeds begin to crackle and a pleasant aroma appears.
Carrots are added and mixed.
After three minutes, the potatoes are laid out, and when they are fried a little, the indicated or less amount of water is poured.
The container is covered with a lid, the heating of the plate is reduced.
Diced Adyghe cheese is fried in a separate pan along with a small amount of turmeric in butter or vegetable oil. Cooking continues until golden brown.
TO stewed vegetables rushes delicious cabbage broccoli, previously disassembled into inflorescences. Then cream is poured in, vegetables are salted, mixed and stewed for a few more minutes (usually no more than 5).
Cheese is added, the stew is mixed and infused for about 15-20 minutes.

Sabji with Adyghe cheese cannot be compared with the previous recipes, since each of them has its own special taste, and it is worth trying to cook both options yourself.

Indian stew with pumpkin

The absence of strict restrictions on the composition of this dish allows you to experiment with a set of ingredients, replace one with another and create new flavor variations.

Ingredients:

potatoes - 500 g;
Adyghe cheese (or paneer) - 250 g;
fresh pumpkin - 400 g;
ghee - 30 g;
corn oil - 2 tablespoons;
sour cream - 1 cup;
cilantro sprigs - 5 pcs.;
asafoetida - 1/2 spoon;
salt - to taste;
turmeric - 2 pinches;
curry - 2 pinches;
ground black pepper - 2 pinches.

The indicated products in spoons are measured using cutlery for first courses. How is food prepared? The following sequence of actions will help to do everything right:

Peeled pumpkin is cut into large slices, mixed with corn oil (1 spoon), salt and mixed.
The prepared pumpkin is baked until golden brown and soft on a baking sheet in a conventional oven.
The potatoes are prepared in the same way, but not together with the pumpkin, but separately (fried in the oven with corn oil).
Ghee is laid out in a refractory container, spices and spices are added. Everything warms up with stirring.
Sour cream is added, after it warms up, pumpkin and potatoes are laid out. The mixture is sprinkled with salt and stirred.
Then comes the turn of the diced paneer (if the stew turns out dry, adding a little water is acceptable).
The brew is stewed until tender (usually it takes a few minutes). Chopped cilantro is sprinkled on ready-made stew.

If you don’t like serving photos, then use the following rule: the dish is laid out on portioned plates, chapati cakes should be on the plate next to it, boiled rice is served in a separate bowl.

Video: Indian vegetable stew Sabji

Today I suggest you cook a delicious and interesting dish of Indian cuisine - sabji. Indian cuisine is famous for its ease of preparation and the variety of spices that give ordinary foods a wonderful taste and aroma. The beauty is that spices can be varied to your taste, making dishes more or less spicy.

Sabji - vegetable stew with sour cream and paneer, in our case - with Adyghe cheese. The composition of the dish is quite simple, in addition, you can use other vegetables - cauliflower, green beans, green pea. In any case, the sabji will turn out very tasty and fragrant.

So, for the sabji, we will prepare these products. Tomatoes and broccoli I took frozen, you can use fresh.

Let's get to the vegetables. Peel the potatoes and cut into medium cubes. All vegetables at the end of cooking should remain whole, without turning into "porridge".

We cut the carrot into large slices.

Now it's time to put the pan on the fire, pour 2 tbsp. vegetable oil and fry the spices for a minute.

Add potatoes to the pan, mix with spices.

Fry potatoes for 5 minutes, add carrots.

Leave the vegetables on medium heat for another 5 minutes. In the meantime, chop the cabbage, not very finely.

Add cabbage to the pan to the potatoes and carrots, pour a little water.

Stew all vegetables under the lid for 5-7 minutes. It's time to add the broccoli and bell peppers, cut into strips.

At this stage, salt the sabji to taste, cover with a lid and leave the vegetables to stew for another 5-7 minutes, you can mix gently. Cut the tomatoes coarsely.

Add tomatoes and grated ginger to the sabji. Let's boil our dish for another 5 minutes under the lid.

At the end of cooking, add sour cream and diced Adyghe cheese. Sprinkle with cilantro.

Turn off the fire, cover with a lid and let the sabji brew for 5-7 minutes. Is our indian dish ready. I think that everyone at home has already gathered for the aromas, so let's not delay and set the table. Sabji turned out to be very harmonious, tasty, satisfying, and sour cream and cheese pleasantly cool the sharpness of vegetables.